CONTROL OF THE PUBLIC MILK SUPPLY 393 



GRADE C 



Milk of this class shall come from cows free from disease as determined by physical 

 examinations and shall include all milk that is produced under conditions such that 

 the bacteria count is in excess of 1,000,000 per cubic centimeter. 



All milk of this class shall be pasteurized, or. heated to a higher temperature, and 

 shall contain less than 50,000 bacteria per cubic centimeter when delivered to the 

 customer. It is recommended that this milk is used for cooking or manufacturing 

 purposes only. 



Whenever any large city or community finds it necessary, on account of the length 

 of haul or other peculiar conditions, to allow the sale of grade C milk, its sale shall be 

 surrounded by safeguards such as to insure the restriction of its use to cooking and 

 manufacturing purposes. 



CLASSIFICATION OF CREAM 



Cream should be classified in the same grades as milk, in accoradnce with 

 the requirements for the grades of milk, excepting the bacterial standards which 

 in 20 per cent, cream shall not exceed five times the bacterial standard allowed 

 in the grade of milk. 



Cream containing other percentages of fat shall be allowed a modification of 

 this required bacterial standard in proportion to the change in fat. 



CHFMICAL STANDARDS 



Cow's Milk. Standard milk should contain not less than 8.5 per cent, of 

 milk solids-not-fat and not less than 3.25 per cent, of milk fat. 



Skim Milk. Standard skim milk should contain not less than 8.75 per cent, 

 of milk solids. 



" Cream. Standard cream contains not less than 18 per cent, of milk fat and 

 is free from all constituents foreign to normal milk. The percentage of milk fat 

 in cream over or under that standard should be stated on the label. 



Buttermilk. Buttermilk is the product that remains when fat is removed from 

 milk or cream, sweet or sour, in the process of, churning. Standard buttermilk 

 contains not less than 8.5 per cent, of milk solids. When milk is skimmed, soured, 

 or treated so as to resemble buttermilk, it should be known by some distinctive 

 name. 



HOMOGENIZED MILK OR CREAM 



The commission is of the opinion that in the compounding of milk no fats 

 other than milk fats from the milk in process should be used and that no sub- 

 stance foreign to milk should be added to it. The commission is opposed to the 

 use of condensed milk or other materials for the thickening of cream unless the 

 facts are clearly set forth on the label of the retail package. Regarding the proc- 

 ess of homogenizing, the commission resolved as follows : 



That homogenized milk or cream should be so marked, stating the percentage of fat 

 that it contains. 



ADJUSTED MILKS 



On the question of milks and creams in which the ratio of the fats to the 

 solids-not-fat has been changed by the addition to or subtraction of cream or 

 milk fat the commission has hesitated to take a position. On the one hand they 



